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Results: 1-25/235
Authors:
SEVERINI C
BRESSA F
ROMANI S
DALLAROSA M
Citation: C. Severini et al., PHYSICAL AND CHEMICAL-CHANGES IN VACUUM-PACKAGED PARMIGIANO REGGIANO CHEESE DURING STORAGE AT 25, 2 AND -25C, Journal of food quality, 21(5), 1998, pp. 355-367
Authors:
MARKS J
STADELMAN W
LINTON R
SCHMIEDER H
ADAMS R
Citation: J. Marks et al., TENDERNESS ANALYSIS AND CONSUMER SENSORY EVALUATION OF OSTRICH MEAT FROM DIFFERENT MUSCLES AND DIFFERENT AGING TIMES, Journal of food quality, 21(5), 1998, pp. 369-381
Authors:
CUPPETT SL
PARKHURST AM
CHUNG W
WEYER M
BULLERMAN LB
Citation: Sl. Cuppett et al., FACTORS AFFECTING SENSORY ATTRIBUTES OF OYSTER MUSHROOMS, Journal of food quality, 21(5), 1998, pp. 383-395
Authors:
TSAI SJ
UNKLESBAY N
UNKLESBAY K
CLARKE A
Citation: Sj. Tsai et al., TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH 5 BINDERS AT 4ISOTHERMAL TEMPERATURES, Journal of food quality, 21(5), 1998, pp. 397-410
Authors:
GOMEZ R
VARON R
PARDO JE
Citation: R. Gomez et al., COLOR LOSS IN PAPRIKA FROM VARIETY NUMEX CONQUISTADOR PEPPERS GROWN IN-FIELD AND GREENHOUSE, Journal of food quality, 21(5), 1998, pp. 411-419
Authors:
WALTER WM
SYLVIA KE
TRUONG VD
Citation: Wm. Walter et al., ALKALI-NEUTRALIZATION PROCESS MAINTAINS THE FIRMNESS AND SENSORY QUALITY OF CANNED SWEET-POTATO PIECES, Journal of food quality, 21(5), 1998, pp. 421-431
Authors:
HANSEN SL
Citation: Sl. Hansen, EFFECTS OF PREFRY DRYING METHODS ON THE QUALITY OF DEEP FAT FRIED ONION SLICES, Journal of food quality, 21(5), 1998, pp. 433-443
Authors:
LIN S
HSIEH F
HEYMANN H
HUFF HE
Citation: S. Lin et al., EFFECTS OF LIPIDS AND PROCESSING CONDITIONS ON THE SENSORY CHARACTERISTICS OF EXTRUDED DRY PET FOOD, Journal of food quality, 21(4), 1998, pp. 265-284
Authors:
GONZALEZVINAS MA
PEREZCOELLO MS
CABEZUDO MD
MARTINALVAREZ PJ
Citation: Ma. Gonzalezvinas et al., SENSORY ANALYSIS OF AROMA ATTRIBUTES OF YOUNG AIREN WHITE WINES DURING STORAGE IN THE BOTTLE, Journal of food quality, 21(4), 1998, pp. 285-297
Authors:
ALOMIRAH HF
ALLI I
GIBBS BF
KONISHI Y
Citation: Hf. Alomirah et al., IDENTIFICATION OF PROTEOLYTIC PRODUCTS AS INDICATORS OF QUALITY IN-GROUND AND WHOLE MEAT, Journal of food quality, 21(4), 1998, pp. 299-316
Authors:
HOWARD LR
HERNANDEZBRENES C
Citation: Lr. Howard et C. Hernandezbrenes, ANTIOXIDANT CONTENT AND MARKET QUALITY OF JALAPENO PEPPER RINGS AS AFFECTED BY MINIMAL PROCESSING AND MODIFIED ATMOSPHERE PACKAGING, Journal of food quality, 21(4), 1998, pp. 317-327
Authors:
GOMEZ R
VARON R
AMO M
TARDAGUILA J
PARDO JE
Citation: R. Gomez et al., DIFFERENCES IN THE RATE OF COLORATION IN TOMATO FRUIT, Journal of food quality, 21(4), 1998, pp. 329-339
Authors:
PERDUE D
NEVEN L
DRAKE S
Citation: D. Perdue et al., CELL-WALL BETA-GALACTOSIDASE IN RIPENING DANJOU PEARS, Journal of food quality, 21(4), 1998, pp. 341-353
Authors:
MASSA S
FANELLI M
BRIENZA MT
SINIGAGLIA M
Citation: S. Massa et al., THE BACTERIAL-FLORA IN BOTTLED NATURAL MINERAL-WATER SOLD IN ITALY, Journal of food quality, 21(3), 1998, pp. 175-185
Authors:
SANJUAN E
SAAVEDRA P
MILLAN R
CASTELO M
FERNANDEZSALGUERO J
Citation: E. Sanjuan et al., EFFECT OF RIPENING AND TYPE OF RENNET ON THE MINERAL-CONTENT OF LOS-PEDROCHES CHEESE, Journal of food quality, 21(3), 1998, pp. 187-200
Authors:
DRISKELL JA
GIRAUD DW
SUN J
JOO S
HAMOUZ FL
DAVIS SL
Citation: Ja. Driskell et al., RETENTION OF VITAMIN-B-6, THIAMIN, VITAMIN-E, AND SELENIUM IN GRILLEDBONELESS PORK CHOPS PREPARED AT 5 GRILL TEMPERATURES, Journal of food quality, 21(3), 1998, pp. 201-210
Authors:
MERCADOSILVA E
CANTWELL M
Citation: E. Mercadosilva et M. Cantwell, QUALITY CHANGES IN JICAMA ROOTS STORED AT CHILLING AND NONCHILLING TEMPERATURES, Journal of food quality, 21(3), 1998, pp. 211-221
Authors:
ATUGHONU AG
ZAYAS JF
HERALD TJ
HARBERS LH
Citation: Ag. Atughonu et al., THERMO-RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES, Journal of food quality, 21(3), 1998, pp. 223-238
Authors:
CLIFF MA
LAU OL
KING MC
Citation: Ma. Cliff et al., SENSORY CHARACTERISTICS OF CONTROLLED ATMOSPHERE-STORED AND AIR-STORED GALA APPLES, Journal of food quality, 21(3), 1998, pp. 239-249
Authors:
OSUNAGARCIA JA
WALL MM
Citation: Ja. Osunagarcia et Mm. Wall, PRESTORAGE MOISTURE-CONTENT AFFECTS COLOR LOSS OF GROUND PAPRIKA (CAPSICUM-ANNUUM L.) UNDER STORAGE, Journal of food quality, 21(3), 1998, pp. 251-259
Authors:
CONFORTI FD
CANTERELLA RL
Citation: Fd. Conforti et Rl. Canterella, EFFECT OF COMMERCIAL ENZYMES ON THE BAKING AND KEEPING QUALITY OF A FAT REDUCED MUFFIN, Journal of food quality, 21(2), 1998, pp. 85-94
Authors:
LING DU
GENNADIOS A
HANNA MA
CUPPETT SL
Citation: Du. Ling et al., QUALITY EVALUATION OF DEEP-FAT FRIED ONION RINGS, Journal of food quality, 21(2), 1998, pp. 95-105
Authors:
RAO LJ
SINGH M
RAGHAVAN B
ABRAHAM KO
Citation: Lj. Rao et al., ROSEMARY (ROSMARINUS-OFFICINALIS L.) - IMPACT OF DRYING ON ITS FLAVORQUALITY, Journal of food quality, 21(2), 1998, pp. 107-115
Authors:
WELLER CL
GENNADIOS A
SARAIVA RA
CUPPETT SL
Citation: Cl. Weller et al., GRAIN-SORGHUM WAX AS AN EDIBLE COATING FOR GELATIN-BASED CANDIES, Journal of food quality, 21(2), 1998, pp. 117-128
Authors:
ATUGHONU AG
ZAYAS JF
HERALD TJ
HARBERS LH
Citation: Ag. Atughonu et al., THERMORHEOLOGICAL PROPERTIES AND COOKING YIELD OF SAUSAGE-TYPE PRODUCTS AS AFFECTED BY LEVELS OF FAT AND ADDED-WATER, Journal of food quality, 21(2), 1998, pp. 129-143